Corn and Bacon Muffins with Herb Butter
There's something about walking into someone's home and smelling a treat baking in the oven. My mum always makes these special muffins for me whenever I am home. She is a great baker and taught me everything I know. These need to be eaten as soon as they come out of the oven; split them open and spread them with butter so it melts into the hot muffins.
There's something about walking into someone's home and smelling a treat baking in the oven. My mum always makes these special muffins for me whenever I am home. She is a great baker and taught me everything I know. These need to be eaten as soon as they come out of the oven; split them open and spread them with butter so it melts into the hot muffins.
Ingredients
12 ounces hardwood-smoked bacon, coarsely chopped
2 1/2 cups self-rising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/4 cups whole milk
3 large eggs
2 cups grated white sharp cheddar cheese
1 cup fresh yellow corn kernels (from 1 cob)
1/3 cup coarsely chopped fresh chives
4 ounces (1 stick) softened unsalted butter
1 tablespoon chopped chives
1 tablespoon chopped parsley
Kosher salt and freshly ground black pepper
360g streaky bacon, coarsely chopped
2 1/2 cups self-raising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/4 cups milk
3 large eggs
2 cups grated sharp cheddar cheese
1 cup fresh corn kernels (from 1 cob)
1/3 cup coarsely chopped fresh chives
125g softened unsalted butter
3 teaspoons chopped chives
3 teaspoons chopped parsley
Sea salt and freshly ground black pepper
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The muffins are best eaten freshly baked and still warm from the oven. The herb butter can be made up to 1 week ahead if frozen, or up to 3 days if refrigerated.
Make-Ahead:
Preheat the oven to 400°F.
In a heavy large sauté pan, cook the bacon over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels. Reserve the bacon drippings.
Brush twelve standard size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.
In a large bowl, whisk the flour, salt, and cayenne pepper to blend. In another large bowl, whisk the milk, eggs, and reserved bacon pan drippings to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels, and the chives. Stir the milk mixture into the flour mixture just until blended.
Spoon the batter into the prepared muffin cups, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.
Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.
In a medium bowl, mix the butter, chives, and parsley to blend. Season to taste with salt and pepper.
Spread the butter over waxed paper or parchment paper and roll it into a small log and refrigerate until set. Alternatively, you could serve the butter immediately.
Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with the herb butter.
Preheat the oven to 200°C.
In a large heavy sauté pan, cook the bacon over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels. Reserve the bacon drippings.
Brush a 12-hole medium muffin tin generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.
In a large bowl, whisk the flour, salt, and cayenne pepper to blend. In another large bowl, whisk the milk, eggs, and reserved bacon pan drippings to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels, and the chives. Stir the milk mixture into the flour mixture just until blended.
Spoon the batter into the prepared muffin tin, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.
Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.
In a medium bowl, mix the butter, chives, and parsley to blend. Season to taste with salt and pepper.
Spread the butter over waxed paper or baking paper and roll it into a small log and refrigerate until set. Alternatively, you could serve the butter immediately.
Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with the herb butter.
